Jalapeño Popper Quesadillas (Print version)
Crispy skillet quesadillas stuffed with creamy jalapeño popper filling, bacon, cheddar, and Monterey Jack.
# Ingredients:
For the quesadillas
01 -
8 small (6-inch) flour tortillas
02 -
8 oz (225 g) cream cheese, softened
03 -
1 cup (115 g) shredded sharp cheddar cheese
04 -
1 cup (115 g) shredded Monterey Jack cheese
05 -
4 strips cooked bacon, finely chopped
06 -
3 medium jalapeños, seeded and finely diced
07 -
2 green onions, thinly sliced
08 -
1/2 teaspoon garlic powder
09 -
1/4 teaspoon black pepper
10 -
1 tablespoon neutral oil or melted butter, for the skillet
For serving
11 -
Sour cream, guacamole, salsa, or ranch, optional
# Instructions:
01 -
In a medium bowl, stir the softened cream cheese, cheddar, Monterey Jack, bacon, jalapeños, green onions, garlic powder, and black pepper until evenly combined.
02 -
Spread one quarter of the filling over each of 4 tortillas, leaving a 1/2-inch border. Top with the remaining tortillas and press gently.
03 -
Warm a large skillet over medium heat. Brush with a thin layer of oil or melted butter.
04 -
Cook one quesadilla at a time for 2-3 minutes per side, until the tortilla is golden and crisp and the cheese filling is melted. Adjust the heat if the tortilla browns too fast.
05 -
Let each quesadilla rest for 1 minute on a cutting board, then slice into wedges. Serve hot with sour cream, guacamole, salsa, or ranch.
# Good to know:
01 -
Use softened cream cheese for the smoothest filling.
02 -
Remove jalapeño seeds and ribs for a milder quesadilla.
03 -
Cook over medium heat so the filling melts before the tortilla gets too dark.